This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.
- 300 gm coarsely grated carrot (about 2 carrots)
- 200 gm (1 1/3 cups) plain flour
- 160 gm each caster sugar and brown sugar
- 120 gm shredded coconut or coconut flakes
- 100 gm oats, blitzed in a food processor
- 2½ tsp baking powder
- 2 tsp each ground cinnamon and ground ginger
- ½ tsp finely grated nutmeg and ground cloves
- 200 gm sour cream
- 100 ml almond oil
- 3 eggs
Salted butterscotch frosting
- 30 gm butter, coarsely chopped
- 30 gm brown sugar
- 2 tsp golden syrup
- 100 gm sour cream
- 450 gm pure icing sugar, sieved
- 1Preheat oven to 180C. Butter two 22cm-diameter springform cake tins and line bases and sides with baking paper. Stir carrot, dry ingredients, rinds and ½ tsp sea salt in a large bowl to combine and make a well in the centre. Whisk sour cream, almond oil and eggs in a separate bowl until smooth, add to well and stir to combine. Divide among prepared tins, smooth tops and bake, swapping tins halfway through cooking time, until golden brown and a skewer inserted withdraws clean (45-50 minutes). Cool in tins for 15 minutes, then cool completely on a wire rack.
- 2For salted butterscotch frosting, melt butter in a saucepan over low heat, then stir in sugar and golden syrup until smooth and sugar dissolves. Bring to the simmer and stir continuously until slightly thickened (1-2 minutes), stir in sour cream to combine, then remove from heat and stir in icing sugar until smooth. Stir in 1½ tsp sea salt flakes and set aside to cool to spreading consistency (15-20 minutes).
- 3Spread half the frosting over the top of each cake, then stack one cake on top of the other. Scatter with roast hazelnuts and the shaved carrot to serve.
Drink Suggestion: Young Rutherglen muscat. Drink suggestion by Max Allen